complain to us about the height alexander railyan is the best young chef in russia according to the authoritative silver triangle competition , a finalist of the national stage of the international competition sanpigrino, cooking, cap my kitchen has no limits. we cook european food with asian accents. from ostrich meat to shrimp patties and combinations that our guests love like the krabs sea wives, we use a farm product and cook it in a special way. ryan's kitchen is an amazing journey into a world of feelings and tastes in a world without borders, created on the basis of old traditions of new food, can be provocative chef connects europe with asia saw-to-mouth. we cooked according to french technology, there are no bones inside and we pour over the sauce. the first dish is ready. the boss

who does not recognize the framecator hello everyone. my name is alexander railyan summer. the season of vegetables and berries is in full swing at the peak itself today. i'll cook salmon with white wine sauce and zucchini for picnics and dachas. we will need some garlic shallots, zucchini, cream and white wine. well, of course, let's start the salmon with the preparation of the sauce . fine, onion, you can not fine, as who likes the sauce anyway, then we 'll strain it. we take a saucepan. pour a little oil and send it there , a template, fry, prepare garlic, garlic, add at

the very end before we add white wine so that it does not burn out and gives the maximum taste, marinate the salmon, we need a little oil. and leave it to rest dash to marinate. lettuce should not change color much. it should grab a little, and then we add garlic there. add garlic , lightly fry it, as soon as the garlic gives its characteristic aroma , you can add white wine 150 grams , enough wine will give its acidity, plus sugar, the wine should not completely evaporate, because then it does not make any sense. the wine should be slightly steamed to boil, and then we add cream, while the wine is boiling, we will prepare a side dish. we need zucchini, clean the skin will do. also an ordinary zucchini, it is advisable to take young zucchini, because they have few seeds and more of their own milk

taste. the wine boiled with us and add the cream of the cream, add 250 g. this is enough to bring it to a boil and leave it to evaporate somewhere on a small fire and salt and pepper. at the very end we add more. lemon zest, peeled zucchini, leave them we will need for decoration, we will also marinate them in advance, we will need olive oil and a little salt. lemon juice and a little lemon zest, mix. and also leave the zucchini to marinate, cut into fairly large pieces. while we have a frying pan heated, we send our salmon to the oven at 190 degrees for seven minutes.

the frying pan is hot, pour in the oil. add a little garlic to flavor the oil. to open the garlic and send the frying pan to the bitch. no, we let it warm up quickly, it is very important that the zucchini inside remains raw, add salt. remove from heat and add some crushed pepper. mix and put in a bowl. the most important thing is the lemon zest, it will give freshness and will go very well with zucchini and fish. in fact. this is very versatile sauce. it can be used, as well as dorado sea bass salmon, for any river

fish. the salmon is baked. now we will start garnishing pour the sauce first. our sauce is quite thick. alcohol. weighs evaporated, left as much acid and sweetness that we need, spread the zucchini. decorate a little with oil and pickled zucchini skin. better red or white nutritionists say that red is more nutritious, it has more beneficial fields of unsaturated acids. but white is richer in phosphorus, therefore, after salmon. alexander

volkov medvedev i am alexander volkov medvedev , the chef of the highest restaurant in europe, russian , and today you are my guest alexander is always on top, this can be confirmed by the most famous chefs in the world who worked with him. geography of russia my cuisine is a mixture of old and new traditions. we take the recipes of the ancestors of those being processed , extract the very essence from them and serve them in a completely new processing. as an example, stewed beef beef, for this dish,

we simmer in a russian oven with the addition of red wine and a lot of vegetables the chef traveled all over the country from the far east to the arctic and collected a unique su-recipe one of my signature dishes sugudai, this dish has a very rich history, and it was a very important tool for people conquering siberia, this dish is a vivid example of how we popularize russian cuisine. and it’s also very tasty alexander is a regular participant in gastronomic festivals, the owner of the palm branch of the restaurant business in the nomination pr-company of the year alexander volkov medvedev above only the stars are friends, hello my name is alexander volkov medvedev and today. you are cooking at my place. today we have halibut with beetroot porridge, baked beetroot and pickled beetroot in the first place. we need to make a preparation of rice rice for this dish, it is necessary to take round-grain with a high content of starch inside , it is this starch that will help us make this porridge

of the right consistency such a thick viscosity, more like even a sauce for one serving of porridge. we need an 80 g plate, turn on medium heat and the first couple of minutes rice. we just need to warm it up in a saucepan so that the starch that is inside begins to swell as a result. what the grain absorbs much more beet juice, and the texture of our finished porridge will turn out to be more correct. we cook porridge from rice, but in essence, we cook it using rhizota technology. our rice is fried. here it is in some places began to darken. this means that we have achieved the desired result, but we will cook our porridge on beetroot juice, pour a small amount of juice, mix, wait. until the rice completely absorbs it and fill it again. so we do until then. until the rice is fully cooked, but according to this technology. you can cook not only beetroot rice

porridge, you can use the juice of almost any root crop here, they are perfect. carrot sand. you can use pumpkin juice to cook perfectly. a similar recipe with celery root juice, the preparation of our beetroot porridge is ready. we need to achieve this result, when the grain is practically fully cooked and only in the middle there will be a small solid area at this stage, we set aside our rice porridge and continue to cook the dish. the center of our dish is halibut, we have already prepared fish fillets. i have 150g pieces. i think this is a great portion. after we cut the halibut , it is necessary to salt it so that its taste opens up. better. to do this, you can go two ways, dry and wet, we take a ten percent salt solution, and in this solution we lower our portioned halibut in 10 minutes. it will be salted, or you can go in a different way, you can take the same pieces , just fill them with salt, wait 3-4 minutes

, then rinse under running water and in the first and second options, the fish will take the right amount of salt and it will be ideal to start frying. we will fry in halibut olive oil, we fry from the skin side for 3-4 minutes, it is necessary to fry the halibut over medium heat so as not to overheat it, so that we get a very cool bright golden crust from the skin side. after the halibut has been turned over, we leave it on the other side for 30 seconds on heating. then heating. we turn off the halibut and set aside the heat of the pan that remains in it will be enough to cook the halibut, we do not need to overdry it. we'll leave medium done for the halibut, which is perfect. it will be super juicy. while halibut is resting. we move on to the final stage before cooking our dish. we also add a small amount of beetroot juice,

bring everything to a boil of taste into our already prepared porridge. we will add heavy cream. i cook thirty-three percent with continuous stirring, here we add a tablespoon of butter, a pinch of salt, a tablespoon of lemon juice, we add grated parmesan . completely turn off the heat and leave our porridge for just a minute or two to rest, and i'll show you how it turned out. it's super soft and it literally ripples through the fibers. let's start serving in the center of the plate. we spread our beetroot porridge on top, fried and brought steak around the halibut spread the baked beets. also to decorate our halibut. we need pickled beetroot slices. it's just fresh beets, very thinly sliced ​​and soaked in vinegar for 10 minutes. and

our dish is ready. bon appetit. nskoye grain appeared in russia in the 15th century. but the sea bass or lavra as an ordinary one became the most common fish quite recently, only in the 1960s. it was learned to grow it in commercial quantities in closed lagoons and stores all over the world were filled with this fish and excellent sea bass is very tasty, especially if it is prepared by one of the most famous chefs in moscow. and mom, it was mom's starry hour number charming cool nostalgic grandmother practically didn't bother you to sing this song. just like your younger brother is older. i

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thing is easier than it seems. i sat in my seat for the entire movie. i felt like i was right there. now i want to fly into space. that's serious. the most mysterious chef of moscow now let's cook salmon from the oven in malt - this is one of the most popular blackwon dishes,

we take salmon, we baked it at 350 ° and smeared it with malt. and now we will add the yolk sauce with the help of glazed with our sauce. lots of fried onions here. let's add some magic. bon appetit in 2017 artyom became a finalist of the san pigrino young chef competition, and in 2018 he received the title of silver triangle vice-champion in the best russian chef nomination, since i have a french base in all my restaurants. i cook love here with french notes for us. the most important is the quality of the original product. we work very closely with farmers and are open to everything new artyom mukhin asian notes french charm and russian performance. my name is artyom mukhin. welcome to the bakery space. here we make food ceramics and good mood. today we are preparing

sea bass baked with maple syrup and tomatoes to start with. we need to prepare our bass so that your kitchen is not all in scales there is a life hack for all knife movements. i do it underwater, and our scales don't scatter. seabass, we cleaned it from scales, it's coming next easy cutting. cut from head to tail and remove all unnecessary next step we need to remove the gills. we need to do this so that the gills do not give bitterness to our dish, the sea bass is ready. we just have to make cuts so that our fish is soaked with salt and maple syrup. the slits will speed up the cooking of the fish and the cooking time will be only 15 minutes to cook. we need a frying pan. my cast-iron cast-iron pan heats up evenly, which allows the dishes to reveal in all colors the secret of a beautiful sea bass crust. need it put upside down. you see these thin

parts, they won't dry out. if our fish will lie. this is how we get even baking. first, all the bass needs to be salted. now we do it with fine salt. and the main secret of cooking is maple syrup applied with a brush. now we will not use oil, so as not to interfere with the formation of a crust, we go bass to a very hot oven at about 200-250 °. for 15 minutes. i will cut our tomatoes in half. i want to keep their texture. but if you want a struggling oral dish, you you can cut them smaller and leave the stalk near the tomato on purpose so that our dish looks more elegant , two tomatoes will be enough for our dish, but i will take more, because i love them very much. now let's check the sea bass, if there is a crust, you can add tomatoes and our dish, almost ready.

when such a crust appears, we add salt to the tomatoes. salt allows you to highlight the juice of the tomato. what does our dish need to distribute the tomato evenly? drizzle them with olive oil. and we send it back to the oven for about five minutes and our dish will be ready. in the meantime, we will prepare the greens for our sea bass. i chose tarragon, basil. i love them very much and they go great with white fish. now we’ll chop the greens for him to add bright notes and aromas to our dish, partly keep them whole and decorate our dishes, the greens are ready, the fish is probably ready. now let's check. let's get it great. the main thing is not to overdo the tomatoes, but if you want to get a sauce, then keep it longer, pour it with freshly cut greens, add coarse sea salt to the tomatoes.

fine salt allows you to salt our dish the large melts longer, which allows you to discover new flavors and in the know, it remains only to point. gloss to our dish. we take the maple syrup again and re -grease the fish with zest for a shine. lemon, will add new flavors to our dish. in general, yellow is considered the light of appetite. and we just have to add lemon slices to our dish so that you can sprinkle the fish with lemon juice. bon appetit. seabass, like salmon and halibut, are the aristocrats of fish stalls, but in the fish world and cinderella the pangasius has the most controversial reputation. this is a fish of the family catfish in pangasius. there are three bushins the same as sama's, according to our

next boss the pangasius horror stories are fiction. the aftertaste is fixable, but can you trust this chef? artyom martirosov is a dispute between the kutaba crab restaurant and blacktai, today i would like to show you the cuisine of the pan caucasus born in grozny lived in brazil works in moscow banking cuisine a combination of different cuisines of the east and asia delicacy for us , this is just a product in which we process in large quantities. crab any pasta risotto opportunities in your kitchen. i adhere to

the rule of five tastes of the fist of asia sour sweet salty island. and, of course , spicy here, as an example of one of the best dishes of our restaurant, scallop with the border of the restaurant business in 2020. picking up chef artyom martirosov is a master of bright tastes and non-standard ideas. hi all. i am artyom martirosov and today we are cooking pearl fish in blacktar, in fact, what is it? this is the same pangasius, only in the best quality we will start cutting not everyone likes pangasius. for what a not very pleasant smell, but we will get rid of it. here is such a tender, fat afilet reminiscent of

sturgeon in texture. well, or the same to erase the financial plan. this fish is available to everyone, but we cut out the back. we will not use the abdomen, as there is a lot of fat here. it is better to put cutlets or dumplings on the day. we won't need it just yet. it just stays like this good, back. there are no bones here. by the way, this is another plus. now we cut off excess fat, just the same it gives an unpleasant smell. well, let's cut off such a steak. well and since we are in a thai restaurant, i have marinated this fish in a very powerful fillet marinade and the most famous fish sauce in all of moscow. so there is cilantro, basil, a little sugar, a little salt, soy sauce vinegar. well, rice wine and now a little unusual. it's a paste made from

fermented beans and roasted peppers. a very interesting thing. it turns out after i add this pepper paste. we will get all of us know the taste of cod under the marinade, add a little and mix well. if you don't know where to buy such a pasta, then i will tell you how to cook it is stored. she is long enough, what is necessary to buy such a paste? like misa so-called. it is already available, in principle, in every store. and at home, pepper and punch it all in a blender, add a little vinegar, ready. so pickled fi. pearl fish set aside on to pearl fish i serve the most unusual side dish of fried radish with sesame seeds. so we cut the radish, cut it in half, that there you still need ginger or pepper, green onions, cilantro, in general, everything that there is in the garden, in addition to this sesame oil. well, of course, garlic is cooking a little sunflower oil ginger. chili so

fry until golden brown. after the crisis has reached half readiness, add a lot of green onions, then add cilantro to my favorite herb. okay, let's mix. i add a little water in order to simmer the radish a little and already as you can see, it becomes so transparent, that is, it is almost ready. well, of course, not without tricks. we've got amazing sauce at the black tay restaurant. it's called minty what is it? this is evaporated pineapple juice with the addition of tomatoes , mint, garlic, and chili. and, of course, tamarin is wonderful, i pour a little of this mint sauce. but if you can't make such a mint sauce, i recommend taking ketchup and punching it along with mint, add some sugar and vinegar and it will work. well, it looks like a thing that still

needs dark or light soy sauce, our radish is already ready. it has a lot of sauce in it. here it is, thin, tasty, add a spoonful of sesame oil. and we give our side dish a little rest, and while he is resting, we put the fillet of pearl fish in the oven. we put the fish at 220 °, for 13 minutes. so our fish is ready. here is such a caramel, the crust turned out, and all because of what a is pepper paste. yes, the fact is that i did not put the parchment on the tray. this fish has very thick and dense skin. by the way, we don’t need this skin and you can carefully remove the fillet from it. this is such a beautiful tanned fish. super garnish u and awesome radish. as

i said, it becomes almost transparent, add the so-called garden asian nettle. and now the turn of the freshest little lime zest has come. appears immediately. mm, you can use lemon, you can take grapefruit, orange. sometimes you can treat yourself and your guests to an exotic thai dish, but if you want something simple the best choice scandinavian cuisine scandinavian cuisine principles, simple seasonal and local products traditional recipes proximity to nature, these are the principles of the russian dacha to combine tradition and innovation offers the best scandinavian connoisseur of capital kitchen chef vitaliy tikhonov is always who is the student? well, you are

the head of the silver wolf. look after the program time i don't like monday mood at zero. there are reasons to visit the earth today. monday is the day of gifts on my planet good mood of subscribers is a priority no matter what you are the main tele2 subscriber , each client will receive three gifts to choose from. i

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successful execution. hi all. my name is vitaly tikhonov the chef of the restaurant mös, and i will tell you what scandinavian cuisine is vitaliy was born in tallinn, worked in estonia and norway , trained in the most famous restaurants in copenhagen noma and geranium, which have three michli stars in general have several postulates. what is scandinavian cuisine, and this is precisely the locality, seasonality and not alien

to scandinavian cuisine, as in russian sauerkraut pickling is all in the mix. winner of many culinary competitions in russia and abroad. oh what a kayfovo flavor ah, winner festival taste of moscow 2016 is fond of thai boxing coach of the first level of international class in kickboxing. healthy food. i always take into account the color of the dishes and , accordingly, the entire menu is created in such a way that you take it. you are one cold appetizer dish. take it hot , mix it up, and it will blend very well. restaurant mes recommended by michelin guide let's treat guests with such delicacies now. hi all. my name is vitaly

tikhonov, today i propose to cook a wonderful fresh murmansk halibut. so first we will make a green gas station. the so-called green oil. i take olive oil, too. i use regular vegetable oil. you can use any oil that you have on hand garlic a little, cilantro, it is soft, so feel free to add it directly with the stems a little mint and dill is also worth adding crushed black pepper, a pinch of salt, apple cider vinegar, scandinavian. well, sugar, close the blender lid tightly and start grinding. what a beauty, it turns out the colors of the middle summer. well, it's time to process our wonderful summer vegetables, and these are sugar peas, lay out the peas and carefully cut out the triangles, and it turns out like this. here is a beautiful curl with a letter in we do the same operation with the rest of the peas. let's start

cooking the fish, heat the pan well enough, add frying oil, a good piece of clean fish, put it on a hot pan, then add fresh thyme garlic. garlic starts to burn, i remove it. pay attention to him, caramelized it can be removed by the family so that it does not burn, we shift it to the surface of the fish. now it's time to add the ghee, tilt the pan, scoop up the hot oil and start pouring over the fish. now we are getting golden brown. and we finish cooking the fish already on an open fire. you can do with a simple oven. well, if you are in nature in the fresh air, you yourself are in the country, then by all means. use this method, prepare juniper, where you can get it. yes? very easy in the bath department somewhere to buy good money wash it dry and put it on fire. well now it's all on fire. we have a pleasant smoke, the aroma goes on, put the fish and close it for literally 1-2 minutes. well, what a wonderful aroma, but

you feel and the fish is ready to see. pay attention, she shrank, this symbolizes that the protein is brewed with us, but the fish has not passed, it should remain juicy. now let's prepare a very quick fresh and healthy sauce. to do this, we need a good onion, shallot and cut into small cubes neatly and immerse in a stewpan the stewpan should be wide so that the onion quickly flies and is ready so that we can make sauce from it turn on the heat add ghee. this sauce is called sabayon, look, the onion has been sautéed. it shouldn't change color. it should soften and give off excessive bitterness, add ordinary water and brew a little. well, in order to add sourness, you can also use wine vinegar, so that there is a balance of taste, add sugar immediately, set aside and wait until a little cool down, to speed up the process, i'll put it in the freezer. let's start cooking asparagus vegetables. i pre-cleaned a little from

the potter. but the peas , which i cut beautifully now, we will quickly prepare with you , we will give these peas with heat in just one minute with the addition of already simple butter, as fresh peas with the taste of butter. this song, i take the butter, add it to the article, it starts to melt and immediately put it in polka dots. add salt. now we take the peas and put them on the grill and asparagus. i i'll cut it in half. i’ll mix it in the same oil where the peas were literally and also put it on the grill. oh what a fragrance is just magical. well, the only thing left to do is make the sauce , so i'm going to take the pre-made base for our sauce out of the freezer, and i put it in here, chilled, stripped of the whites, creepy it's very important that the yolks are very clean. we turn on the heat and on the heat, we start whipping it, you can observe how

the sauce thickens. at this point, you need to remove it and continue to mix it by weight in order to so that it does not burn and at the end add butter sauce is ready quickly enough story. hmm, everything is ready for us to start serving, and therefore, while the sauce is warm , put it on a plate in turn. first asparagus, then polka dots. and, of course , fish, before transferring the fish to a plate. it needs to be dried, it turns out beauty. well, now the main decor is to sprinkle vegetables and fish with ash sauce so that there is a contrast of tastes and textures in the dish. we'll add hydrogenated scallops. caviar directly on the fish decorate it all edible summer flowers. well, our signature is a fresh dressing, a summer easily digestible,

protein-rich dish, ready. i wish you all a good mood and excellent appetite. halibut salmon catfish sturgeon they are all very important for our diet, but if you name one fish that, without exaggeration, moved human history, it is cod for its sake , the wars of the revolution began, whole nations depended on it and it is rare in russia. who knows how to cook to fill the gap our next star chef proposes? nikita kuzmenko nikita is a participant in the top 50 best restaurants in russia in 2021 and 22. my name is nikita

kuzmenko, the chef of the restaurant touchi splation, bar, here i cook not only food. i prepare emotions. let's touch them the winner of best chef 2017 the best young chef of russia jekyu 2021 the winner of riesling, kapp in 2021. my team and i are engaged in gastronomic research of taste. we try to look inside the dna of our people in order to understand what can really make guests think and leave the restaurant inspired and filled emotions kuzmenko is one of the most intriguing chefs, modern russian gastronomy is his cuisine, mysterious and provocative, sprat looks so unusual in our restaurant. green stones evoke a feeling of some kind of freshness, although sprat is hidden behind the shell for a rich salty taste. nikita easily juggles exotic ingredients and is not afraid to experiment, he is the main alchemist of the russian culinary industry,

despite various manipulations of textures with flavors with ingredients. we don't care we try to preserve the main value and unusual taste of the product, for example, here we have a dish that is completely consisting of all parts of the sturgeon. bon appetit art. there is a taste. nikita kuzmenko does not cook food, but emotions. my name is nikita kuzmenko today we will cook cod in a very unusual way. so we take a small amount of pre-prepared cod, namely one leaf comb, in which we will salt the cod itself, take the cod fillet , lay it with the skin, add a small amount of pepper on salt with thyme garlic, down, and rosemary, then wrap the cod. in the leaves, as if we are preparing shawarma so that the fish is well salted and absorbed, the taste of the sea, we set aside for literally 20 minutes, we will serve the cod fillet itself with mushrooms, which we glaze with bacon-based sauce from it and start , take a saucepan, heat it

, add a small amount of vegetable oil. warm up and add bacon. fry the bacon until it is rendered. all the fat will be dealt with in parallel with the commander-based gluten sauce. for this we will need a small amount of onions, shallots, thyme garlic stew, literally 10 minutes. so we fried the bacon. we need to drain it from excess fat, leave it aside in the pan where we cooked the bacon. add sugar white wine and glaze all this mass, we evaporated the wine by half , then add strained bacon, add a small amount of chicken broth, bring to a boil. we should feel a rich meaty smell when the caramel is cooked correctly, we leave the finished mixture in the right place. side add a small amount of heavy cream for such a volume, about 50 g is needed. knead, cover with a film and leave to infuse for about 20 minutes,

heat the finished onion, gradually adding white wine further. we need to survive acidity. we evaporate the white wine again by half, add a small amount of sugar in order to make our sauce sweet and sour, add milk. we put on a strong fire and bring to a boil , arbitrarily cut the cheese and send it lightly to the milk-onion mixture. salting add black pepper a small amount of cream and leave the sauce to simmer over low heat until the cheese dissolves. we brought our sauce to a boil. now let's leave it to rest. now we will prepare the mixture for the brioche. to do this, we need one egg 25 g of yolk 125 g of mushroom broth and a small amount of cream pour all the ingredients into a bowl. continue mixing until smooth. we take a lie, cut it in half, fry the brioche on one side until golden. crusts, break ready, then put on a baking sheet, pour

i grind eggs. the mixture is exactly half of the gap, set aside for 10 minutes in order to absorb the lie. now we will fry the mixture and heat the mushrooms. we crushed the stewpan in advance , added dried porcini mushrooms to melted butter and we will fry our guys in such rowing butter. we make literally three more turns and set aside so that the mushrooms remain slightly hard inside the gap absorbs the egg mixture, take the tray, sifted, parchment, fried side up and send it to the oven for 15 minutes at 150°. . now we will deal with the sauce for cooking cod , heat the water, bring it to a boil , add salt to rosemary and garlic, a small amount of pepper, add the zest of the uzbek lemon. turn off the fire, take the prepared cod. we take it out of the leaves into a bomb , cut off one ribbon of algae. we add to

the water in order to prepare a flavored combo broth we need a sieve in the centurion process, add cold butter live in a ratio of one to one with the broth. now we need to beat cold butter with broth in order to create an emulsion in which we will cook cod. caramel with bacon is infused now we need to strain it and bring to a boil. incredible aroma is inserted aside, we begin to filter the camembert cheese sauce well, filter the mixture, bring to a boil, set aside. now we proceed to the most important preparation of fish. we take bermante sauce, heat the saucepan, do not wait until it warms up, immediately pour in the sauce , bring to a boil, reduce the heat, lay out the fish and leave to cook exactly, 4, minutes, you’re done. as we can see, the egg mixture seized from below

, cut the roar, in half on the finished lie, spread the mushrooms further. glaze them with bacon caramel. the fish is already ready due to the fact that we cooked it with a gentle method , did not fry or boil it, but lightly smothered it in sauce and butter, the fish turned out. we just lightly burn the most tender fish with a burner in order to give a descent of the fire. i warms up in advance, cooked mashed potatoes with it. i will serve cod puree add a small amount of sour cream in order to add the correct acidity to the dishes. well, we are ready to serve on a plate. violetki then add a lie with mushrooms add milita sauce from the commander one spoonful of mashed potatoes pour the fish crust with salt and decorate with fresh herbs a few leaves in turkey add a small amount of sea buckthorn oil. it has a pleasant pleasant acidic taste and my dish of cod brioche mushrooms. bon appetit.

june's cookbook is full, and it's summer the smell of raspberries floats in july in this plant, and quiet cozy evenings in the country. may they be delicious. all while love kiss, cook and enjoy.